Another modern classic is the cosmopolitan which features citrus vodka (also known as vodka citron) and cranberry juice, along with a touch of triple sec (the official recipe calls for Cointreau, but any quality triple sec will do the job!) This cocktail should be served in a cocktail glass and can be garnished with a slice of lime to decorate.

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The Bacardi cocktail’s primary ingredient is white rum and is usually served before dinner. The drink should be served in a cocktail glass and can be garnished with a slice lime.

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With that signature olive garnish, there’s no cocktail as iconic as this one. This gin martini recipe is simple, sophisticated and delicious.

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Eye-catching and delicious, the blueberry margarita is a colorful twist on the classic favorite. Take DeKuyper® Blueberry Schnapps Liqueur, which captures the taste of fresh, ripe blueberries in a cocktail glass, and combine it with sour mix and smooth Sauza® Tequila for a blueberry cocktail that's fresh, cool and goes perfectly with your favorite spicy meals and appetizers. For the full recipe, visit TheCocktailProject.com

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The Margarita is a popular cocktail made with tequila, triple sec and lime juice. The drink is sometimes served with salt on the rim of the iconic glass named after the drink, which is similar to the cocktail glass but steps in, creating a “well” at the bottom.

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Cocktail In An Ice Sphere - I've contemplated various ways of achieving this using balloons and other tricks, but once I saw the kind of ice caves and cones that are made in Tiki Bars by shaping and refreezing crushed and / or shaved ice, I realized this idea could be streamlined and developed further.

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The Espresso Martini is a variant of a classic vodka drink with a strong emphasis on caffeine. As the cocktail contains a shot of espresso, this also adds caffeine content to the drink which is sure to liven you up. The drink also features Kahlúa, a blend of coffee liqueur and rum. The Espresso Martini is served in a cocktail glass and presented with a garnish of coffee beans on top.

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This brisk, refreshing smash is found in the Farm-to-Glass section of "The New Cocktail Hour" (Running Press, 2016). It's created by Jörg Meyer of Le Lion Bar in Hamburg, Germany. The book's authors, André and Tenaya Darlington, suggest setting up a table where guests can choose their own herbs to muddle in this herbaceous drink.

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